Subjects
Total number of units = 27
Core units = 5
Elective units = 22
Core Units
Unit Code | Unit Title |
Apply hygiene and sanitation practices | |
Follow safe work policies and procedures | |
Communicate in the workplace | |
Overview the meat industry | |
Use numerical applications in the workplace |
Elective Units
Select:
8 units from Group A
8 units from Group A or Group B
6 additional units from the elective list, or this or any other endorsed Training Package or Accredited Course. Selected units must be relevant to job outcomes in meat retailing and must be chosen to ensure the integrity of the qualification outcome at AQF level 2.
Group A | |
Unit Code | Unit Title |
Maintain personal equipment | |
Identify species and meat cuts | |
Trim meat for further processing*
| |
Store meat product | |
Prepare minced meat and minced meat products*
| |
Provide service to customers | |
Process sales transactions | |
Undertake minor routine maintenance | |
Monitor meat temperature from receival to sale | |
Select, weigh and package meat for sale | |
Clean a meat retail work area | |
Sharpen knives | |
Provide first aid | |
Group B | |
Unit Code | Unit Title |
Comply with Quality Assurance and HACCP requirements | |
Break and cut product using a bandsaw*
| |
Provide advice on cooking and storage of meat products*
| |
Package product using manual packing and labelling equipment | |
Use basic methods of meat cookery*
| |
Vacuum pack product in a retail operation | |
Undertake routine preventative maintenance | |
Make and sell sausages | |
Produce and sell value-added products*
| |
Receive meat products | |
Prepare and operate bandsaw | |
Prepare and slice meat cuts*
| |
Trim meat to specifications*
| |
Package product using automatic packing and labelling equipment | |
Despatch meat product | |
Package meat and smallgoods product for retail sale | |
Operate a personal computer | |
Balance and secure point-of-sale terminal | |